Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe are one of those meals that I come back to time and time again. It’s the kind of comfort food that feels both hearty and wholesome, and I just love how the sweet peppers become tender and flavorful in the oven.

The first time I made this, the aroma of the seasoned beef and melting cheese filling my kitchen was absolutely incredible. It’s a recipe that looks impressive enough for guests but is secretly so easy to make. I’m so happy to share my take on this classic dish with you.

Ingredients

The beauty of this recipe lies in its simple, flavorful components. Using fresh, quality ingredients will make your stuffed peppers truly shine.

• 4-6 bell peppers – Any color works! I like to use a mix of red, yellow, and orange for a vibrant look, as they are sweeter than green peppers.
• 1 lb ground beef – A lean ground beef (like 85/15) works well, providing great flavor without being too greasy.
• 1 medium onion, chopped – A yellow or white onion will add a sweet, aromatic base to the filling.
• 5 cloves garlic, chopped – Don’t be shy with the garlic! Using fresh cloves gives a much better flavor than jarred.
• 1 cup cooked rice – Leftover rice is perfect for this. It helps bind the filling and makes it more substantial.
• 14.5 oz can fire-roasted tomatoes – This is a secret weapon for flavor. The smoky depth they add is much more interesting than plain diced tomatoes.
• 1 cup shredded cheese – I love pepper jack for a little kick, but cheddar or mozzarella are great, too. Grating your own cheese from a block ensures it melts better.
• 1 tbsp paprika – Smoked or sweet paprika both work well, adding color and a mild, earthy flavor.
• 1 tsp dried oregano – A staple for that classic, savory Italian-American flavor profile.
• 1 tsp dried basil – Complements the oregano and tomatoes perfectly.
• 1 tbsp olive oil – For sautéing the vegetables and adding richness.
• Salt and pepper to taste – Season as you go for the best results.

Note: These ingredient amounts will create enough filling for about 4-6 peppers, providing several hearty servings.

Variations

One of the best things about stuffed peppers is how easy they are to customize. Here are some of my favorite ways to change things up.

• Meat Swaps: Don’t have ground beef? This recipe is just as delicious with ground turkey, ground chicken, or even Italian sausage for an extra flavor boost.
• Vegetarian: To make this a vegetarian meal, simply omit the meat and add more vegetables like mushrooms, zucchini, or a can of black beans or lentils for protein.
• Grain-Free: If you’re avoiding grains, you can substitute the rice with cauliflower rice. Just be sure to sauté it with the onions to cook off some moisture.
• Spice It Up: If you love heat like I do, add a chopped jalapeño along with the onion, or mix in a pinch of red pepper flakes with the other seasonings.
• Cheese-Free: For a dairy-free version, you can leave the cheese off entirely or use your favorite dairy-free shredded cheese alternative. The filling is flavorful enough to stand on its own.

Cooking Time

This dish comes together fairly quickly, with most of the time being hands-off while the peppers bake in the oven.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

You don’t need any specialized tools to make this recipe, just some basic kitchen equipment.

• Large Skillet: Used to cook the ground beef and vegetable filling.
• Baking Dish: To hold the peppers upright and catch any juices as they bake.
• Chef’s Knife: For chopping the onion, garlic, and prepping the peppers.
• Cutting Board: A non-slip board provides a safe surface for all your chopping.
• Large Pot: Needed to blanch the peppers to help them soften before baking.
• Mixing Bowl: Useful for combining the filling ingredients before stuffing the peppers.

How to Make Stuffed Bell Peppers Recipe?

Creating these beautiful and delicious stuffed peppers is a straightforward process. The steps are simple, from preparing the peppers and the savory filling to baking them to bubbly, golden-brown perfection. By cooking the filling ingredients first, you ensure every component is perfectly seasoned and cooked through.

Prepare the Peppers

Start by preparing your bell peppers. Slice off the tops and set them aside—you can chop up the fleshy part of the tops to add to your filling later, which minimizes waste and adds more pepper flavor. Use a spoon to scoop out the seeds and white membranes from inside each pepper. To help them cook more evenly and become tender, you’ll blanch them in a large pot of boiling water for about five minutes. This quick step makes a big difference in the final texture.

Cook the Filling

While the peppers are blanching, you can get started on the filling. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it starts to soften, which usually takes about five minutes. Then, add the chopped garlic and cook for another minute until it’s fragrant. Now, add the ground beef to the skillet, breaking it up with a spoon as it cooks. Once the beef is browned, drain off any excess fat.

Combine and Stuff

With the beef cooked, it’s time to bring the whole filling together. Stir in the fire-roasted tomatoes, cooked rice, and all your seasonings—paprika, oregano, basil, salt, and pepper. Let this mixture simmer for a few minutes to allow the flavors to meld. Remove the skillet from the heat and stir in about half of your shredded cheese. Now, carefully stuff this delicious mixture into each of your blanched bell peppers. Place the stuffed peppers snugly in a baking dish and top them with the remaining cheese.

Bake to Perfection

Finally, it’s time to bake. Place the baking dish in an oven preheated to 425°F (220°C). Bake for 15-20 minutes, or until the peppers are tender and the cheese on top is melted, bubbly, and slightly golden. Let them cool for a few minutes before serving, as the filling will be very hot.

Additional Tips for Making this Recipe Better

Through making this dish many times, I’ve found a few small things that make a big difference.

• I always make sure to slice a tiny bit off the bottom of any wobbly peppers. This creates a flat, stable base so they don’t tip over in the baking dish.
• Don’t skip blanching the peppers! I tried skipping it once to save time, and the peppers were still too crunchy for my taste even after baking. The 5-minute boil is worth it.
• I like to add a splash of Worcestershire sauce or a teaspoon of soy sauce to the meat mixture. It’s not traditional, but it adds a wonderful umami depth that really enhances the beefy flavor.
• If I have leftover filling, I save it. It’s fantastic on its own, served over rice, or even used as a topping for nachos the next day.

How to Serve Stuffed Bell Peppers Recipe?

These stuffed bell peppers are a complete meal on their own, but they also pair well with a few simple sides. A light green salad with a vinaigrette dressing is a perfect fresh contrast to the rich filling. You could also serve them with a side of roasted asparagus or green beans. For presentation, I like to sprinkle some fresh chopped parsley or a few red pepper flakes over the top just before serving. This adds a nice pop of color and a touch of fresh flavor.

Nutritional Information

Here is an approximate nutritional breakdown per stuffed pepper, though this will vary based on your specific ingredients.

• Calories: 534
• Protein: 30g
• Carbohydrates: 29g
• Fat: 33g

Make Ahead and Storage

This is a fantastic recipe to prepare in advance, making it perfect for busy weeknights or for entertaining.

To store leftovers, place the cooled stuffed peppers in an airtight container. They will keep well in the refrigerator for up to five days.

You can also freeze stuffed peppers. It’s best to freeze them after they have been baked and cooled completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months.

To reheat, you can place the refrigerated or frozen peppers in a baking dish and bake at 350°F (175°C) until heated through. Reheating from frozen will take significantly longer. You can also microwave them for a quicker option.

Why You’ll Love This Recipe?

There are so many things to love about this classic comfort food dish.

• Complete Meal in One: This recipe combines your protein, vegetables, and grains all into one neat, delicious package. It’s a satisfying and balanced meal that doesn’t require a lot of side dishes.
• Crowd-Pleasing Flavor: The savory, cheesy filling tucked inside a sweet, tender bell pepper is a combination that appeals to almost everyone, from kids to adults. It’s a reliable hit for family dinners.
• Great for Meal Prep: Stuffed peppers hold up incredibly well in the fridge and are just as good, if not better, the next day. Making a batch on Sunday means you have easy lunches or dinners ready for the week.
• Highly Customizable: You can easily adapt the filling to suit your dietary needs or simply to use up whatever ingredients you have on hand. It’s a forgiving recipe that invites creativity.